These Swedish Meatballs are everything you want in a comfort food! Perfectly spiced and hearty meatballs are simmered in a creamy gravy until tender and served with egg noodles and Swedish lingonberry jam for the ultimate sweet and savory combo.
Whether you’ve had them at Ikea or a pot-luck dinner, you’ve likely had Swedish Meatballs at least once in your life.
These iconic meatballs combine beef, pork, and a touch of allspice and are simmered in a tangy creamy gravy until tender.
Swedish meatballs are easy to make and perfect for dinner atop egg noodles or mashed potatoes, but also make an irresistible appetizer!
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pork and beef. This combination gives great flavor to the meat. Use 80/20 beef for more flavor, but leaner beef is also ok.
- Allspice and nutmeg. Adds great flavor to the meatballs and sauce.
- Bread. To give structure to the meatballs. I used storebought country white bread but you can use plain breadcrumbs (1 to 1 1/4 cups) if needed.
- Milk. White bread soaked in milk is a key part of Swedish meatballs.
- Chicken stock. For the gravy; use homemade if possible.
- Butter. For both the meatballs and the gravy; use unsalted.
- Flour. All-purpose flour is added to the butter to create a roux for the gravy.
- Sour cream and heavy cream. For the gravy.
- Dijon mustard and Worcestershire. Both contribute to the unique flavor of the Swedish meatball gravy.
- Lingonberry jam. Optional, but excellent served as a condiment to the meatballs.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Cut 6 slices of white bread into very small cubes and place in a large mixing bowl with 1/2 cup of whole milk and mash together with a fork to form a paste. Let the paste sit for 10 minutes. (Photo #1)
- Mince 1 medium onion, and grate 3 cloves of garlic. Mince 1/4 cup of flat leaf parsley and beat 2 large eggs. Heat a large frying pan to medium heat, add 2 tablespoons of butter, and saute the onions for 5 minutes or until soft. Add the garlic and cook for another 2 minutes. (Photo #2)
- Add the onion and garlic mixture to the bread paste along with 1 pound of ground chuck, 1 pound of ground pork, the parsley and eggs, 1/2 teaspoon of black pepper, 2 1/2 teaspoons of kosher salt, and a 1/2 teaspoon of allspice. Mix well. (Photo #3)
- Use your hands to roll the meatballs into 1″ in diameter meatballs and place them onto a baking sheet or plate. Note: Dipping hands into a bowl of water between every couple of meatballs will prevent the meat from sticking to your hands. (Photo #4)
- To a large heavy frying pan or Dutch oven add a 1/2″ high worth of vegetable oil and heat until the oil reaches 350-370f (about medium heat). Once the oil is hot, begin to fry the meatballs working in batches to not overcrowd the pan. Fry until browned on all sides, about 10 minutes, then move to a plate and set aside. (Photo #5)
- Heat a pot or very large saucepan to medium and add the butter. Once the butter has melted, add 7 tablespoons of flour and whisk until cooked and lightly golden, about 3-5 minutes. (Photo #6)
- If using, add 1/2 cup of dry white wine and cook for another minute while scraping the bottom of the pan to dislodge any brown bits, then add 4 cups of homemade or low-sodium chicken stock and bring to a boil while whisking to incorporate. (Photo #7)
- Once boiling, reduce heat to a simmer and add 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1/2 cup of cream. (Photo #8)
- Add 1/4 teaspoon of nutmeg and 1/4 teaspoon of allspice and bring the mixture to a simmer. (Photo #9)
- Add 1/2 cup of sour cream to a mixing bowl and add 3 tablespoons of the hot gravy to the sour cream to temper it. Repeat the process by continuing to add the hot gravy to the sour cream, then add the tempered sour cream to the saucepan and whisk to combine. (Photo #10)
- Taste test the Swedish meatball’s gravy and adjust salt and pepper to taste. You can add more nutmeg or allspice as well, but be careful since these are both potent ingredients. Once satisfied, add the meatballs to the pan. (Photo #11)
- Allow the meatballs to simmer in the pan with the cover ajar until warmed through (about 10 minutes). Serve with egg noodles or mashed potatoes and a side of Lingonberry jam. Enjoy! (Photo #12)
Top tips
- Use ground chuck. For maximum flavor in the meatballs, use 80/20 ground chuck.
- Spices. The allspice and nutmeg add great flavor to Swedish meatballs. Serve some allspice and nutmeg on the side for those who’d like a bit more.
- Use homemade stock. I recommend using homemade chicken stock, or homemade beef stock whenever possible. It not only adds better flavor but it also gives you full control over the sodium level of your dish. If you don’t have homemade stock, opt for a stock made from a low-sodium chicken base.
More meatball recipes
If you love a good meatball, you’ve come to the right place. Here are just a few of our favorite meatball recipes.
- French onion meatballs – like the soup, but in meatball form topped with melted cheese.
- Italian sausage meatballs – made with sweet Italian sausage and simmered in a simple marinara.
- Italian American meatballs – Beef and pork meatballs with garlic and cheese cooked in a rich Sunday sauce.
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Swedish Meatballs
These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!
Ingredients
For the meatballs
- 6 slices white bread cut into small cubes, see notes
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 medium onion minced
- 3 cloves garlic grated
- 1 pound ground chuck
- 1 pound ground pork
- 1/4 cup flat-leaf parsley minced
- 1/2 teaspoon allspice
- 2 large eggs beaten
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- vegetable oil for frying – enough to fill the pan a 1/2" high.
For the gravy
- 7 tablespoons butter
- 7 tablespoons flour
- 1/2 cup dry white wine optional
- 4 cups low-sodium chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon allspice plus more to taste
- 1/4 teaspoon nutmeg
- salt and pepper to taste
Instructions
For the meatballs
- In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes.
- Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.
- Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1" diameter balls and place them onto a baking sheet or plate.
- Pour vegetable oil 1/2" high into a heavy frying pan or Dutch oven pot and heat to 350-370f.
- Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.
For the gravy
- Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).
- Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.
- Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.
- To temper the sour cream (this will ensure that the sauce doesn't break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.
- When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side. Enjoy!
Notes
- Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- If the meatball mix is too wet, just add a bit more breadcrumbs.
- Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven at 350f until warm or in the microwave.
Nutrition
Calories: 1013kcal | Carbohydrates: 91.3g | Protein: 51.6g | Fat: 46.5g | Saturated Fat: 20.6g | Cholesterol: 198mg | Sodium: 1058mg | Potassium: 687mg | Fiber: 3.8g | Sugar: 2.5g | Calcium: 92mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Jim and Tara!
If I wanted to bake the meatballs instead of frying them, how would you recommend doing that?
Thank you!
Hi Lisa, Jim actually baked them in the video for this recipe. Heat the oven to 400f and set the rack to the middle level. Bake for 20 minutes and if you want, you can broil them for the last minute or so to brown them up.
Dear James and Tara, My grandparents came from Sweden. My Mom used to make these with mashed potatoes. It was one of my Dad’s favorite dinners. My sister and I used to lament that we could never replicate the family recipe. This was it, spot on. I just made this for my daughter. She raved about it. Are you sure you are not part Swede? Absolutely delicious and authentic! You both are so very good at making memories come alive. Now my family asks me if I am making one of your recipes. The ysay your offerings are better than any restaurant, Thank you for this gift.
Hi Jane, this is such a wonderful comment and we’re so happy to hear you found the recipe to be spot on. Thanks for the comment and for following along with us!
JIM!!! You and my Swedish by marriage grandma must share genes along the line. I have not made YOUR recipe per se, but all the ingrediets are the same as Grandma’. Thus, I can highly recommend that your readers try your recipe. It will make them very happy.
ADR
Hi Andrea, we’re so happy to hear this, and thank you so much for the comment!
Hey, great recipe. I would recommend to avoid vegetable oil and other bleached and deodorized oils. Otherwise perfect.
Delicious recipe! I thoroughly enjoyed making this. And I liked eating it even more!
My wife is swedish. Her mom made this when she was a child. She said to tell you this was better than her moms!! Thanks!
Thanks for the great comment, George! So happy your wife approved! 🙂
Good recipe. I did what my mum used to do – put the bread, milk, eggs, onion, garlic, parsley, and a dash of worcestershire sauce in the blender and add that to the meat. I also baked the meatballs to reduce some of the fat. It came out well, I liked how tempering the sour cream kept the sauce from breaking. I would just say that 20 minutes prep time is a wild underestimate, even if you know what you are doing!
There’s something wrong with the video instructions – the heavy cream is not mentioned and the sour cream is mentioned twice.
Hi there, Jim adds the heavy cream at the 12:12 mark in the video. He also mentions it when going over the ingredients at the 1:52 mark.
Absolutely delicious. Makes a huge batch of tender meatballs with lots of sauce. Our company loved them. The flavour is spot on. We don’t have Lingonberry is our area so I used whole cranberry sauce. Definitely will be my go to recipe of Swedish meatballs.
Thank you.
Oh thank you for posting this. Just couldn’t figure out what I was missing. It was the Allspice. Look forward to making this ….not so sure where I am going to find the Lignonberry Jam but I’m sure Amazon in a pinch .
Happy New Years to you and the family.
Many Ikea stores sell Lingonberry jam.
These look so good. Trying the recipe tonight, served with buttered noodles.